1 . Wash the soaked rajma and udad dal and add 3 cups of water and pressure cook upto 7 -8 whistles or till well cooked till softened .
2. Remove dals from pressure cooker and when still hot take a ladle and keep mashing lightly to combine well .
3. Now take a pan add butter and when it melts add the cumin seeds, and all whole spices mentioned and the bay leaf .
4. Keeping flame on low sautée till an aroma emanates from butter and spices . Add ginger paste and green chilies .
5. Add the tomato purée and mix well with spices and cook till thickened and oil is released from mixture .
Add chili powder , turmeric powder , pinch of nutmeg powder and coriander powder.
Sautée well , add the cooked udad dal rajma mix to the mixture in pan , add salt and 1 - 1/2 cups water as needed .
Let this dal and spice mixture cook on a very low flame for few minutes and keep stirring as the mixture tends to get sticky at the base . It is said that Dal Makhni gets its delicious taste from the longer time in slow cooking .
When the required thick creamy consistency is reached , add fresh cream . Add the crushed kasuri methi .
Garnish with chopped coriander leaves . Add a tsp of butter.
Serve with more added fresh cream
Dal makhni is utterly finger licking dish that goes well with rotis phulkas naan breads and excellent with plain cooked basmati rice .